Cauliflower Soup With Curried Onions (Meat)
Email This Recipe Print Recipe Print All Recipes Contributed by Eileen Goltz.

Ingredients 4 strips of kosher breakfast beef or pastrami, diced 2 cups of onions, sliced 1 and 1/2 teaspoons minced garlic 1 teaspoon curry powder 1/8 teaspoon cayenne pepper 1/2 teaspoon sugar 1 teaspoon flour 5 cups light vegetable or chicken stock 1 medium potato, peeled and coarsely chopped 1 and 3/4 teaspoon salt 1 pound cauliflower, broken into flowerets and the rest chopped 1 teaspoon turmeric 1/4 cup minced parsley 1 Tablespoon lemon juice 2 Tablespoons green onion, sliced diagonally

Instructions

In a stock pot fry the breakfast beef until it is crisp, then remove the meat and set it aside. Pour off all but about 3 tablespoons of the grease then add the onion, garlic, curry, and cayenne.  Stir to coat and then cook the vegetables for about 1 minute and then reduce the heat to low, cover, and cook for about 15 minutes, until the onions are soft. Add the sugar, turn up the heat to high, and stir until the onions are brown--about 5 minutes. Stir in the flour and remove the pan from the heat.

At the same time, bring the stock to a boil in a large saucepan and add the potato and a teaspoon of salt. Cover, reduce heat, and cook for 10 minutes. Add the cauliflower and tumeric bring to a boil, and then reduce heat and cover, cooking until the vegetables are very tender, about 10 minutes. Remove from the heat and cool a minute or two.

Puree 3/4 of the cauliflower mixture then pour it back into the pan with the remaining cauliflower mixture. Stir in the onion mixture and bring to a simmer. Simmer for 10 minutes. At this point, you can hold it in the refrigerator until you’re ready to serve it. Just reheat when you’re ready.

When ready to serve, stir in the cooked and crumbled breakfast beef, parsley, lemon juice, and the remaining 3/4 teaspoon of salt into the hot soup. Ladle into bowls and sprinkle the top of the soup with the green onions. Serve immediately. 

Special InstructionsCAULIFLOWER INFESTATION:
Thrips may be found on the thin white branches or between the tightly packed cauliflower florets. These insects are easily discernible as their black color contrasts with the white vegetable. Small orange insects may at times be seen clinging to the outside of the cauliflower. These insects are easily washed off.
INSPECTION:
1. Separate and remove cauliflower florets from the stem
2. Examine several pieces of the cauliflower paying careful attention to the under part of the floret
3. Wash thoroughly before using.
4. Heads of cauliflower that are found to be infested are difficult to clean and should not be used

Frozen cauliflower should be carefully scanned for signs of infestation but requires no further checking unless insects are found.

PARSLEY - Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these parsley and many other other herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
INSPECTION:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

GREEN ONION / SCALLIONS
The scallion, sometimes referred to as green onion, has a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb.
INFESTATION: Light green or brown thrips may occasionally be found between the green branches where they
protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots.
INSPECTION:
1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded.

Serving Size

Serves 6 to 8.

Notes

Yes, this soup has lots of ingredients and takes a little more time than some of the other soups, but it’s so good that you won’t mind. The following ingredients require checking for insect infestation. Please see 'Special Instructions' section below for a summary of insect infestation instructions for: cauliflower, fresh parsley, and green onions/scallions.

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .